ii
Acknowledgement
I would like to thank my Holy God, Jesus Christ for his blessings and spiritual guidance in order for me to complete this Research and Development report. The main purpose for this report is to help each student in Ottimmo to be creative and innovative as we have to create a whole new product that never been seen in Indonesia..
During this process of completing this report, I received so much guidance and support. By this, I would like to express my gratitute to the names below:
1. My parents who have supported and provided me to achieve good education and as a family role to help me in personally.
2. Mr Ignatius Radix AP Jati as the examiner on the presentation.
3. Mr Arya Putra Sundjaja as the examiner on the presentation.
4. Mr Kresna Bayu Pranata as the examiner on the presentation.
5. Ms. Yusi as my RnD mentor who have helped me in so many things in order for me to understand the guideline for making this report also as the examiner on the presentation.
6. Ms. Irra Chrisyanti Dewi as the Head of Study Program at Ottimmo International.
7. Mr. Zaldy Iskandar as the head Director of Ottimmo International.
8. My dearest friends, Ms. Gabrielle Tyeisia, and Ms. Viviana Cynthia who have help me by a lot of guidance and suggestions.
Surabaya, August 7th, 2019.
Christopher Steven Synarso
iv
Executive Summary
B”que is a product of butter that made out of Fresh Milk and BBQ Sauce. Milk has a lot of benefit for our health condition since we already know that milk can enhanced our bones because it contains a lot of calcium. BBQ sauce is famous for it’s unique taste and compatibility with meat dishes such like steaks. B”que was made so that people don’t need to combine butter with bbq sauce anymore since the butter itself already has bbq flavour.
There will be 5 steps of processing. Firstly separate the milk and cream in a container for about 2-3 days. Second is fermenting which only takes 5-6 hours because the separated cream is mixed again with yoghurt. Third is churning process which putting the fermented cream into a blender and blend it until butter granules formed. Fourth is washing process which the butter granules that have been formed wrapped with gauze and then wash it with cold water to separate the butter milk. Last is packaging process. B”que will be packed in aluminium foil and will be shaped into square. In each pack there will be approximately 120 grams of B”que.
v
TABLE OF CONTENTS
APPROVAL ...i
ACKNOWLEDGEMENT ... ii
PLAGIARISM STATEMENT ... iii
EXECUTIVE SUMMARY ... iv
TABLE OF CONTENT ... v
LIST OF TABLE ...vii
LIST OF FIGURES ... viii
CHAPTER I INTRODUCTION ... 1
1.1 Background of Ingredients ... 1
1.2 Reason for Selection Ingredients ... 2
1.3 The Main Material Processing Reason ... 2
1.4 The Content of Nutrients and Health Benefit ... 2
1.5 Description of New Product Features ... 4
CHAPTER II INGREDIENTS AND UTENSILS OVERVIEW ... 5
2.1 Description of The Material to be used ... 5
2.1.1 Milk ... 5
2.1.2 BBQ Sauce ... 5
2.1.3 Lecithin ... 5
2.1.4 Yoghurt ... 6
2.1.5 Salt ... 6
2.2 The Tools Used During the Processing ... 6
2.2.1 Plastic Container... 6
2.2.2 Blender ... 7
2.2.3 Cheesecloth ... 7
2.2.3 Scissor ... 7
2.2.3 Digital Scale ... 8
2.2.3 Spatula ... 8
CHAPTER III NEW PRODUCT PROCESSING SEQUENCE ... 9
3.1 The Processing Product by Using Flowchart ... 9
3.2 Complete recipe Attached ... 10
CHAPTER IV NEW PRODUCT OVERVIEW... 11
4.1 The Facts of Nutrition ... 11
vi
4.1.1 Milk ... 11
4.1.2 BBQ Sauce ... 11
4.1.3 Soy Lecithin ... 12
4.1.4 Plain Yoghurt ... 12
4.1.5 Salt ... 13
4.1.6 Complete Nutrition Facts ... 13
4.2 New Product Characteristic... 14
CHAPTER V BUSINESS PLAN ... 15
5.1 Identification of Investment Opportunities – SWOT Analysis ... 15
5.2 Marketing Aspect ... 16
5.3 Technical Aspect ... 16
5.4 Legal Aspect ... 16
5.5 Financial Aspect ... 17
5.5.1 Variable Cost ... 17
5.5.2 Fixed Cost ... 18
5.5.3 Overhead Cost ... 18
5.5.4 Cost of Production ... 18
5.5.5 Selling Price ... 19
5.5.6 Break Even Point (BEP) ... 19
CHAPTER VI CONCLUSION ... 20
6.1 Conclusion ... 20
6.2 Suggestion ... 20
BIBLIOGRAPHY ... 21
APPENDIX ... 23
Appendix 1. Packaging Design ... 23
Appendix 2. Supplier List ... 24
Appendix 3. Product Logo... 25
APPROVED RECIPE ATTACHED ... 27
FORM CONSULTATION... 28
vii
LIST OF TABLE
Table 1. B”que Nutrition Facts ... 13
Table 2. Variable Cost ... 17
Table 3. Fixed Cost ... 18
Table 4. Overhead Cost ... 18
Table 5. Cost of Production ... 18
viii
LIST OF FIGURES
Picture 1. Milk ... 5
Picture 2. BBQ Sauce ... 5
Picture 3. Lecithin ... 5
Picture 4. Plain Yoghurt ... 6
Picture 5. Salt ... 6
Picture 6. Plastic Container ... 6
Picture 7. Cheesecloth ... 7
Picture 8. Blender ... 7
Picture 9. Scissor ... 7
Picture 10. Digital Scale ... 8
Picture 11. Silicon Spatula ... 8
Picture 12. Nutrition Facts Fresh Milk ... 11
Picture 13. Nutrition Facts BBQ Sauce ... 11
Picture 14. Nutrition Facts Soy Lecithin ... 12
Picture 15. Nutrition Facts Yoghurt ... 12
Picture 16. Nutrition Facts Salt ... 13
Picture 17. B”que Packaging Front Side ... 23
Picture 18. B”que Packaging Back Side ... 23
Picture 19. Product Logo ... 25
Picture 20. Before Packaging ... 25
Picture 21. After Packaging ... 26